Directions:
- For the Pesto Sauce:.
- Combine all sauce ingredients in a blender or processor, adding enough olive oil to make a smooth, thick sauce; set aside.
- For the Lasagna:.
- Preheat oven to 350 degrees.
- Spray a shallow, 2 1/2 quart baking dish with cooking spray.
- Combine the ricotta,parmesan and mozarella cheeses, parsley, onions,egg yolk and herbs with salt and pepper to taste in large mixing bowl and blend well.
- Spread portion of cheese filling over each lasagna noodle,
- Roll up individually, jelly roll fashion, and stand vertically in single layer in baking dish.
- Pour pesto over and bake, covered, 30-40 minutes or until sauce is bubbly and heated through.
- Let stand about 8 minutes and serve with additional freshly grated parmesan cheese, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 424.73 Kcal (1778 kJ) | ||
| Calories from fat | 242.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.97g | 41% | |
|---|---|---|---|
| Cholesterol | 103.39mg | 34% | |
| Sodium | 863.11mg | 36% | |
| Potassium | 320.28mg | 7% | |
| Total Carbs | 15.47g | 5% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 31.66g | 63% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 1.3mg | 7% | |
| Calcium | 773.9mg | 77% | |
| Amount Per 100 g | |||
| Calories | 175.48 Kcal (735 kJ) | ||
| Calories from fat | 100.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.14g | 41% | |
|---|---|---|---|
| Cholesterol | 42.71mg | 34% | |
| Sodium | 356.59mg | 36% | |
| Potassium | 132.33mg | 7% | |
| Total Carbs | 6.39g | 5% | |
| Sugars | 1.07g | 10% | |
| Dietary Fiber | 0.86g | 8% | |
| Protein | 13.08g | 63% | |
| Vitamin C | 4.8mg | 19% | |
| Iron | 0.5mg | 7% | |
| Calcium | 319.8mg | 77% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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